Recipe

Thai prawn noodle bowl

This quick and easy prawn noodle recipe perfectly showcases all the best Thai flavours and ingredients. Making the spice paste from scratch ensures a full-on flavour kick

Jun 20, 2016 4:30am
By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

  • 2 centimetre piece fresh ginger, peeled, chopped
  • 1 long red chilli, seeded, plus extra, sliced to serve
  • 1 stalk lemongrass, outer layers removed, chopped
  • 3 clove garlic, peeled
  • 1 bunch coriander, chopped, plus extra sprigs to serve
  • 2 tablespoon vegetable oil
  • 1 teaspoon coriander seeds, crushed
  • 1/4 teaspoon ground turmeric
  • 1 cup vegetable or fish stock
  • 200 gram rice noodles
  • 400 millilitre coconut milk
  • 100 gram asian greens, tops removed, stalks quartered
  • 12 prawns, peeled, deveined, tails intact
  • 2 tablespoon fish sauce
  • 2 limes, juice only, plus wedges to serve
  • beansprouts, crushed peanuts to serve

Method

  • 1
    Process ginger, chilli, lemongrass, garlic and coriander to a fine paste.
  • 2
    In a wok, heat oil on medium. Stir-fry paste for 1-2 minutes. Add coriander seeds and turmeric, then add stock. Simmer for 5 minutes.
  • 3
    Cook noodles following packet instructions and set aside.
  • 4
    Stir coconut milk into stock mixture. Bring to the boil, then simmer for 2-3 minutes. Stir in green stalks and simmer for 4-5 minutes.
  • 5
    Mix in prawns and remaining greens. Simmer for 2-3 minutes until prawns are pink and cooked. Stir noodles, fish sauce and lime juice through. Top with beansprouts, peanuts, sliced chilli and coriander sprigs. Accompany with lime.

Notes

  • If short on time, use a shop-bought paste.

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